Chimichurri Pork Loin (Sous Vide)
November 30th, 2021
This Recipe creates 4 servings
Prep Time: 15 minutes
Cook Time: 03 hours
This is an easy Pork recipe, designed for the Sous Vide. You can prepare beforehand and freeze in a vacuum-sealed bag up to 6 months. Just drop the bag in your Sous Vide pot and walk away. Your main course will be ready to eat a few hours later.
Ingredients:
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2 Pounds Pork Loin Roast or 4 Pork Loin Steaks
1/4 Teaspoon Table Salt
1/2 Teaspoon Dried Oregano
2 Tablespoons (1 Ounce) Fresh Parsley Leaves, chopped or 1 Teaspoon Dried Parsley
1 Tablespoon (1/2 Ounce) Fresh Cilantro Leaves, chopped or 1/2 Teaspoon Dried Cilantro
1 Garlic Clove, minced or 1/2 Teaspoon Garlic Powder
1 Teaspoon Red Wine Vinegar
1 Teaspoon Olive Oil
Directions:
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Salt the Pork.
Place the Pork into a Sous Vide bag.
In a small bowl, mix all the other ingredients.
Add the mixture to the bag.
Vacuum out all the air and seal the bag.
Refrigerate up to 1 week.
Freeze up to 6 months.
Sous Vide at 143° F for 3 hours (3.5 hours if frozen).
Remove the bag from the Sous Vide.
Open the bag and reserve the liquid (if desired).
Heat a frying pan over medium-high heat.
Sear one side of the Pork for 90 seconds.
Turn over the Pork and sear for 60 seconds.
Rest the pork for 10 minutes.
Slice into thin slices, on the bias.
Serve with roasted potatoes.
